PEKING DUCK SIDES RECIPES

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Steps:

• For the Duck: Pat duck dry with paper towels. Insert fingers or dull end of a wooden spoon between breasts and skin and slowly separate the two, being careful not to tear skin. Place maltose or honey, soy sauce, and 1 tablespoon of water in a small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds, then stir together until thoroughly combined. Spoon mixture onto duck and rub over entire surface, coating all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, 12 to 36 hours until surface is dry with a leathery appearance.
• For the Pancakes: Combine flour and boiling water in medium bowl and stir with wooden spoon until dough forms. Turn dough out onto floured surface and knead until smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.
• On floured surface, roll one piece of dough into a three-inch circle. Repeat with a second ball. Brush top of first disc with a thin layer of sesame oil. Place second disc on top of the first and roll out into a circle as thin as possible, 8 to 10-inches. Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.
• Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.
• Fire up smoker or grill to 350°F. Stand duck vertically by inserting beer can into cavity. If using a vertical water smoker, such as the Weber Smokey Mountain, leave water pan empty and place duck on lower rack. If using a grill or offset smoker, place duck over indirect heat. Cook duck until skin is a deep mahogany, about 1 hour. For crisper skin, add a fresh batch of coals to grill or smoker and continue to cook at high temperature for 10-15 minutes longer. Remove duck from smoker or grill and let rest for 10 minutes.
• Carve duck, making sure to remove all skin. Serve duck with pancakes, scallions, cucumbers, and hoisin sauce.